Description
Hot Italian sausage in place of beef makes a rich chili with a little extra heat. Serve it with Homemade Gluten Free Honey Cornbread!
Ingredients
Units
Scale
- 2 teaspoons extra virgin olive oil, divided
- 1 pound hot Italian sausage (such as Mulay's)
- 1 green bell pepper, diced
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 3 tablespoons chili powder
- 2 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1 26-ounce can crushed tomatoes
Instructions
- Preheat oven to 325 degrees.
- Heat 1 teaspoon olive oil in a dutch oven over medium heat. Add the sausage and cook until mostly browned. Transfer sausage to a large plate.
- Add remaining teaspoon olive oil to the dutch oven. Add garlic, bell pepper, and onion. Cook for 6-8 minutes, until softened. Add chili powder, cumin, salt, black pepper, oregano, thyme, and paprika. Stir to coat the veggies in the spices.
- Pour the can of crushed tomatoes into the dutch oven and stir. Finally, add the browned sausage and stir.
- Cover and transfer to the oven. Bake for 2 1/2 to 3 hours.